- 6 potatoes, peeled then cubed
- 2 leeks, rinsed then chopped
- 2 small onions, chopped
- 1 peeled carrot, grated
- 1 celery stalk, chopped
- 2 tablespoons [30 mL] vegetable soup base
- 1 tablespoon [15 mL] parsley flakes
- 5 cups [1.25 L] water or stock
- 1 tablespoon [15 mL] salt or less to taste
- Dash of pepper
- 1/3 cup [75 g] butter
- 1 [13-ounce / 370-mL] can evaporated milk
- Chopped chives, to serve
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- Put all ingredients except evaporated milk and chopped chives into a crock pot.
- Cook on 'LOW' for 10 to 12 hours,or 'HIGH' for 3 to 4 hours, stirring in evaporated milk during the last cooking hour.
- Serve into individual bowls, garnished with chopped chives
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